Oriental Asparagus And Mushrooms Food

ASIAN ASPARAGUS AND MUSHROOMS

Steps:

• Cut 1 bunch asparagus into thirds. Heat 2 teaspoons sesame oil in a skillet over medium heat. Cut a 1-inch piece ginger into matchsticks, add to the skillet and cook, stirring, 1 minute. Add 3 cups quartered shiitake mushroom caps and 1 sliced garlic clove and cook, stirring, 2 minutes. Add the asparagus and 1/3 cup water; bring to a boil, cover and cook until crisp-tender, 3 minutes. Add 1 tablespoon each soy sauce and butter; cook, stirring, 1 minute. Season with salt and pepper.

ROASTED ASPARAGUS AND MUSHROOMS WITH CHILE-LEMON SALT

Steps:

• Preheat the oven to 425 degrees F.
• Toss the mushrooms and asparagus with the oil on a baking sheet and roast, stirring once, until tender and brown in spots, about 15 minutes.
• Meanwhile, grind the chiles in a spice grinder until coarsely ground into flakes. Mix the chiles with the salt and lemon zest in a small bowl.
• Transfer the asparagus and mushrooms to a serving bowl and sprinkle with 1/2 teaspoon of the chile-lemon salt.

FRESH THAI ASPARAGUS, KALE AND GARLICKY MUSHROOMS

Steps:

• In a large cast-iron or other heavy skillet, heat oil over medium-high heat. Add mushrooms; cook, stirring occasionally, until lightly browned, 4-6 minutes. Add asparagus, garlic, oregano, salt and pepper; cook and stir until crisp-tender, 2-4 minutes. Stir in kale; cook and stir until wilted, 2-4 minutes. Remove from heat; stir in fish sauce and vinegar. If desired, top with sesame seeds.

ROASTED ASPARAGUS AND MUSHROOMS

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Lightly spray a cookie sheet with vegetable cooking spray.
• Place the asparagus and mushrooms in a bowl. Drizzle with the olive oil, then season with rosemary, salt, and pepper; toss well. Lay the asparagus and mushrooms out on the prepared pan in an even layer. Roast in the preheated oven until the asparagus is tender, about 15 minutes.

ORIENTAL ASPARAGUS AND MUSHROOMS

Steps:

• Wash and trim the asparagus. Cut the asparagus into pieces about 1 inch long, reserving tips. Heat the oil in a skillet or wok until hot. Add the garlic, the asparagus and mushrooms. Stir fry for about 2 minutes (or to taste). Now add the wine, soy sauce, the asparagus tips and cashews. Mix well and stir fry for 2 more minutes. Serve warm.

ASPARAGUS & MUSHROOM STIR FRY

Steps:

• Wash asparagus well.
• Break off bottoms and cut spears diagonally into 1 1/2 inch pieces.
• In large frying pan, heat oil and butter over medium heat.
• Add asparagus, garlic and ginger.
• Stir fry one minute.
• Add sugar, cover and cook for 1 minute.
• Add mushrooms and stir fry for 2 minutes.
• Remove from heat and stir in soya sauce and sesame oil.
• Sprinkle with toasted sesame seeds and serve immediately.

SAUTéED ASPARAGUS AND MUSHROOMS

Steps:

• Trim stem ends from asparagus, then cut spears into 1 1/2-inch pieces.
• Heat refined coconut oil in a large skillet over medium heat. Add cremini mushrooms; cook, stirring occasionally, until just tender, 8 to 10 minutes. Stir in asparagus; cook until bright green and tender, 3 to 5 minutes. Add garlic in the last minute of cooking. Season with flaky salt and black pepper.

GRILLED ASPARAGUS, RED BELL PEPPER, AND PORTOBELLO MUSHROOMS

Steps:

• Combine olive oil, vinegar, Dijon, sugar, salt, and pepper for the vinaigrette in a small bowl and mix until well combined. Pour in a large resealable bag and add mushrooms, asparagus, and bell pepper. Toss everything together until well combined.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Line a vegetable pan with aluminum foil and place on the preheated grill. Add vegetables with vinaigrette to the pan on the grill.
• Grill vegetables until desired softness or crunchiness is reached, 5 to 7 minutes.

BUTTERY PAN ROASTED MUSHROOMS AND ASPARAGUS

Steps:

• In a heavy frying pan (I like cast iron)cook onion and butter on med-high to high heat until onion is tender.
• Add mushrooms and cook until they start to brown, stirring often.
• Add asparagus, salt, and pepper to taste and cook until crisp-tender. This dish is best when the asparagus is still a bit crisp and bright green. Serve hot.

ASPARAGUS WITH MUSHROOMS

Steps:

• In a large skillet, saute asparagus and ginger in oil for 2-3 minutes or until asparagus is crisp-tender. Add the mushrooms, salt, sugar and pepper. Cook and stir 2-3 minutes longer or until mushrooms are tender.